Introduction

Poached eggs are a breakfast classic known for their delicate texture and rich flavor. This microwave method offers a quick and easy way to enjoy perfectly poached eggs without needing a stovetop.

The image shows a white plate with a bundle of green asparagus spears laid out close together, each spear bright and fresh with some natural texture on the stalks. On top of the asparagus are two soft boiled eggs; one egg is whole with a smooth white surface dotted with black pepper, while the other egg is cut open, revealing a rich, golden, runny yolk that oozes slightly over the asparagus. Small salt flakes and pepper are sprinkled around the plate, adding texture and contrast. The plate is set on a white marbled surface, enhancing the fresh and clean look of the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large egg, straight from the refrigerator
1/4 cup water

Salt and pepper, for serving

Instructions

Step 1: Pour 1/4 cup of water into an 8-ounce glass measuring cup or a sturdy, microwave-safe mug.

Step 2: Microwave the water on high power for 30 seconds to 1 minute, until the water is steaming but not boiling vigorously.
Step 3: Crack the egg gently into the hot water.

Step 4: Using a toothpick, carefully pierce the yolk without breaking it to prevent it from bursting during cooking.
Step 5: Cover the cup or mug with plastic wrap or a microwave-safe saucer to trap steam.
Step 6: Microwave on high for about 30 seconds to 1 minute until the egg white is set but the yolk remains soft. Cooking time may vary depending on your microwave.

Step 7: Carefully remove the cover to avoid steam burns, then use a slotted spoon to lift the poached egg from the water.
Step 8: Drain on a paper towel, season with salt and pepper, and serve immediately.

Tips & Variations

Use very fresh eggs for best poaching results—the whites hold together better.

Adjust the microwaving time slightly based on your microwave’s power; start with less time and add more if needed.
For extra flavor, add a splash of vinegar to the water before microwaving to help the egg whites set faster.
Serve poached eggs over toast, avocado, or a salad for a simple, nutritious meal.

Storage

Poached eggs are best eaten immediately for optimal texture and taste. If needed, store cooled leftover poached eggs in an airtight container in the refrigerator for up to one day. Reheat gently in hot water or microwave briefly, but be aware the texture may change.

How to Serve

Two slices of golden brown toasted bread are stacked on a white plate. On top sit two poached eggs with firm white edges and soft centers, one slightly broken with bright yellow yolk oozing out. Coarse salt and black pepper are sprinkled on the eggs and toast, adding texture and contrast. The plate rests on a white marbled surface with a subtle striped cloth partially under it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use this method to poach multiple eggs at once?

It’s best to poach eggs one at a time in the microwave to ensure even cooking and avoid overcrowing the container.

Why do I pierce the yolk before microwaving?

Piercing the yolk prevents it from bursting by allowing steam to escape, helping the egg cook evenly without making a mess.